Last year we had the extreme pleasure of visiting the island of Bora Bora in the middle of the Pacific Ocean. Because it’s part of French Polynesia, many islanders and hotel staff spoke French. It was fun for me to speak French, albeit limited French.

What was especially fun was eating meals there. Needless to say, the seafood was incredible. I think I ate my weight in most all varieties, experiencing for the first time spiny lobster – cooked over fire.

Randomly, I learned that I could have a cooking class with one of the chefs from the resort, and I jumped on that plan. The chef’s name was Cyndie, from Lyons, France. She had actually cooked with Paul Bocuse! Her plan was for me to learn a local dish called Tuna in Coconut Milk.

I had no idea she planned for us to start with a whole coconut, but of course she did! It’s Bora Bora! The following photos show Chef Cyndie and a coconut which we grated on an ancient coconut grater. It took some getting used to but eventually I got into the rhythm. We collected the coconut meat then squeezed it in a cloth to remove the milk, which was so naturally sweet and delicious.

Chef Cyndie then showed me how to put together the dish, which consisted of chopped raw tuna, lime juice, coconut milk, and then some julienned fresh vegetables. Th mixture was placed in a coconut half for a beautiful presentation. A presentation way better than mine!

I enjoyed the dish with a chilled white, and what an island experience it was. I was also gifted a cookbook. Here’s the recipe from Bora Bora Kitchen, called Poisson Cru, which is “The typical Tahitian dish!”

After getting home, of course I had to make this. Fortunately I was able to open the coconut without cutting off my arm.

Poison Cru
Raw Tuna with Coconut Milk
Serves 2

1 pound bluefin tuna
Juice of 2 limes
Salt, about 1 teaspoon
1 carrot
1/4 cucumber
2 tomatoes (I used a red bell pepper)
1/2 red onion
1 1/2 cups coconut milk
Cilantro leaves

Dice the tuna in relatively small squares (cubes). Season with lime juice, salt and pepper. I got the AHI TUNA SAKU BLOCK from Wild Fork Foods, a fabulous resource of just about anything. Because the block was refrigerated a few days before using, the color faded a bit, but it was still delicious.

Peel and grate the carrot. Peel and cut cucumber in thin slices after removing seeds. (I julienned the carrot and cucumber.) Slice up the red bell pepper and red onion thinly.

Mix the vegetables with the tuna and add the coconut milk.

Serve in a halved coconut, or bowl, and top with cilantro leaves.

Tama’a Maitai!